Cornbread dressing is perfect for your holiday meal. Freshly baked cornbread is cut into cubes, dried, and then tossed with sausage, vegetables, cranberries, apples, and pecans for a hearty side dish.
Recipe Science
- Bake the cubed cornbread to remove moisture so the pieces absorb chicken stock more effectively for your dressing.
- Using cornbread chunks instead of crumbles adds texture and prevents the bread from getting mushy when mixed with the stock.
- Moisten with broth to bind the bread starches. Soak to absorb the liquid without turning soggy for a well-textured dressing.
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Why It Works
This Southern cornbread dressing recipe is a flavorful must-have side dish for Thanksgiving dinner or other gatherings. A simple cornbread batter is prepared and baked to create the base. The texture is much lighter than conventional store-bought mushy stuffings.
Typically, day-old cornbread is used from leftovers, but I’ll show you an easy baking trick to skip the wait. The golden cake is cut into small cubes and then toasted to dry out the crumb quickly. A combination of savory and sweet fruits, vegetables, herbs, and nuts is added to elevate the flavor. This dish will disappear fast from your Thanksgiving table!
Ingredients You’ll Need
- Cornbread: I modified my jalapeno cheddar cornbread recipe for the base. The homemade cornbread combines cornmeal, flour, baking powder, egg, milk, vegetable oil, and honey. It has a more savory flavor with just a hint of sweetness.
- Meat: Use mild Italian sausage for the stuffing. If you prefer a spicier dressing, use hot sausage or add red pepper flakes.
- Vegetables: Onions, celery, and garlic are key aromatic components in any stuffing or dressing.
- Fruit: Juicy diced Fuji apples add texture and a burst of sweetness. Dried cranberries also add a pleasant chew.
- Herbs: The dressing contains a robust mixture of rosemary, sage, thyme, and parsley. Salt and black pepper enhance the taste.
- Nuts: Pecans add a lovely crunch to the dressing.
- Eggs: Eggs add richness and help bind the cornbread dressing ingredients together.
- Stock: Moistening the cornbread mixture with chicken broth or stock helps the starches in the bread stick together while adding extra flavor. Add enough to help with binding but not so much that the dish becomes soggy.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This cornbread dressing recipe is easy to customize! Try these delicious ideas:
- Using Boxed Cornbread Mix: As a shortcut you can use boxed cornbread mix. You will need 9 cups of cubes.
- Meat Options: You can omit the sausage or add cooked ground turkey, chicken, or pork. For a smoky flavor, add chopped bacon.
- Apple Substitutes: Use other types of apples like green Granny Smith for a more tart flavor or Honeycrisp, McIntosh, Braeburn, or Gala for a balanced taste.
- Using Dried Herbs: If using dried herbs, use half the amount of fresh herbs. Poultry seasoning also works well as a mix into the stuffing.
- Fruit and Nuts: Dried cherries, apricots, or raisins are tasty additions. Chop walnuts or almonds for crunch. Pepitas or roasted pumpkin seeds are also delicious.
How to Make Cornbread Dressing
Step 1: Preheat the Oven
Place your oven rack in the center for even heat distribution, then preheat to 400ºF (204ºC). Lightly grease an 8×8-inch baking pan with vegetable oil to prevent sticking, and set it aside. This will ensure your cornbread bakes up golden and is easy to remove later.
Step 2: Mix the Cornbread Ingredients
Whisk together the cornmeal, flour, baking powder, and salt in a medium bowl. This helps to evenly distribute the leavening agents, ensuring the cornbread rises nicely and has a light, fluffy texture.
Whisk together the egg, milk, vegetable oil, and honey in a separate medium bowl until the honey fully dissolves. This ensures the sweetener is evenly distributed, giving the cornbread a balanced sweetness and moist texture.
Step 3: Make the Cornbread Batter
Pour the wet ingredients into the dry mixture. Gently fold everything together with a spatula until the batter is smooth and no lumps remain. Be careful not to overmix, which can affect the cornbread’s texture.
Step 4: Bake the Cornbread
Pour the cornbread batter into the greased baking pan, spreading it evenly. Bake for about 20 minutes until golden brown. Once baked, reduce the oven temperature to 350 degrees to prepare for the next steps.
Allow the cornbread to cool in the pan for 10 minutes, then carefully remove it and transfer to a cooling rack. Cool until it can be easily handled, about 10 to 15 minutes. It’s okay if the bread is still warm.
Step 5: Cut the Cornbread
Slice the cornbread into ¾-inch cubes and spread them in a single layer on a large sheet pan. You should have about 9 cups of cubes.
Pro Tip: I prefer chunks instead of crumbled cornbread, which adds more texture to the dressing. This technique also prevents the cornbread from dissolving and getting mushy once combined with meat.
Step 6: Toast the Cornbread
Toast the cornbread cubes in the oven for about 30 minutes, stirring gently every 10 minutes, until the edges are dry and crisp. Let them cool completely on the sheet pan.
Tips for Perfect Execution: Cornbread is a Southern staple, and leftovers are perfect for other recipes. Cut the cornbread into cubes and bake until crisp to dry it out quickly, even if it’s fresh. This helps remove moisture, allowing the cubes to absorb chicken stock better when making dressing.
Step 7: Cook the Sausage
Cook the sausage in olive oil over medium heat, breaking it into smaller pieces. Cook until no longer pink. Transfer the cooked sausage to a large bowl.
Step 8: Cook the Vegetables and Apples
Saute the onions, celery, and apples in melted butter until tender. Stir in the garlic, parsley, sage, rosemary, and thyme. Transfer the mixture to the bowl with the cooked sausage.
Step 9: Combine the Dressing Ingredients
Stir the cranberries and pecans into the sausage mixture. Then, gently fold the toasted cornbread cubes, ensuring everything is evenly combined without breaking the bread cubes.
Step 10: Soak the Cornbread
Whisk together the eggs, chicken stock, salt, and pepper. Then, pour it over the sausage mixture and gently stir to combine. Let it soak for 5 minutes to allow the bread to absorb the liquid.
Step 11: Bake the Dressing
Grease a 9×13-inch baking dish with vegetable oil and evenly spread the dressing mixture into the pan. For extra flavor, sprinkle more cranberries and chopped pecans on top, if desired. Bake uncovered for 20 minutes.
Loosely cover the dish and continue baking until the internal temperature reaches 144ºF (62ºC) to destroy any harmful bacteria, about 10 to 20 minutes. If you’d like a crispier surface, remove the foil and bake for 5 minutes.
Frequently Asked Questions
Stuffing is commonly added to raw turkey or poultry before roasting. A dressing is often prepared in a separate pan and served on the side of the meat. However, these terms are often used interchangeably; it varies by region. For example, in the Southern United States, it’s typically called dressing, whereas in the North and Pacific Northwest, it’s called stuffing. Both typically contain a starch component like bread and can be mixed with other cooked meats like sausage or even oysters and vegetables like carrots, celery, and onions.
Yes, you can make cornbread dressing in advance. Bake the cornbread up to 3 days ahead, and toast the cubes 5 days in advance, storing them in an airtight container. The sausage, vegetables, and fruit can be cooked 2 days before and mixed with the other ingredients. You can assemble everything 2 days ahead and bake it when ready.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. If already baked, the dressing can be reheated, loosely covered in a 325ºF (163ºF) oven until warmed, about 45 to 60 minutes.
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If you tried this Cornbread Dressing, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Southern Cornbread Dressing
Ingredients
Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- ⅓ cup vegetable oil
- ¼ cup honey, or granulated sugar
Cornbread Dressing
- 1 tablespoon vegetable oil
- 1 pound mild Italian sausage, casing removed
- 2 tablespoons unsalted butter
- 1 cup diced red onion, ¼" dice
- 1 cup diced celery, ¼" dice
- 1 cup diced Fuji apple, ¼" dice
- 1 tablespoon minced garlic
- 1 tablespoon chopped parsley
- 2 teaspoons chopped sage
- 2 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- ½ cup dried cranberries
- ½ cup pecan halves, roughly chopped
- 2 large eggs
- 2 cups unsalted chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Heat the Oven – Adjust the oven rack to the center position. Preheat to 400ºF (204ºC). Grease an 8×8-inch baking pan with vegetable oil and set aside.
- Mix the Cornbread Ingredients – In a medium bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate medium bowl, whisk together egg, milk, vegetable oil, and honey until the sweetener is completely dissolved.
- Make the Cornbread Batter – Pour the wet ingredients into the dry ingredients and use a spatula to fold everything together until no more lumps remain.
- Bake the Cornbread – Pour the cornbread batter into the greased baking pan. Bake until a toothpick in the center comes out clean, about 20 to 22 minutes. Reduce the oven temperature to 350ºF (177ºC).Allow the cornbread to cool in the pan for 10 minutes, then carefully remove it and transfer to a cooling rack. Cool until it can be easily handled, about 10 to 15 minutes. It’s okay if the bread is still warm.
- Cut the Cornbread – Slice into ¾-inch cubes and then spread in a single layer on a large sheet pan. There should be about 9 cups of cubes.
- Toast the Cornbread – Toast the cubes in the oven until the edges are dry and crisp, about 30 to 35 minutes, gently stirring every 10 minutes. Allow to cool completely on the sheet pan while the other ingredients are prepared.
- Cook the Sausage – Heat a large 12-inch skillet over medium heat. Add vegetable oil, once hot add the sausage. Brown the sausage, breaking into smaller pieces and cook until no longer pink, about 7 to 9 minutes. Transfer meat to a large bowl.
- Cook the Vegetables and Apples – Melt the butter in the pan, then add in the onions, celery, and apples. Saute until the vegetables and apples are tender, 7 to 8 minutes. Add garlic, saute until fragrant, 30 seconds. Add parsley, sage, rosemary, and thyme, stir and cook for 30 seconds. Transfer mixture to the bowl with the sausage.
- Combine the Stuffing Ingredients – Stir the cranberries and pecans into the sausage mixture. Gently stir in the toasted cornbread cubes.
- Soak the Cornbread – In a medium bowl, whisk together eggs, chicken stock, salt, and pepper. Pour the liquid evenly over the bread, gently stir to combine. Allow to soak for 5 minutes.
- Bake the Stuffing – Grease a 9×13-inch pan with vegetable oil. Evenly spread the cornbread mixture into the pan. Sprinkle more cranberries and chopped pecans on top if desired. Bake uncovered for 20 minutes.Loosely cover and bake until the internal temperature reaches 144ºF (62ºC), about 10 to 20 minutes. If desired, remove the foil and bake another 5 minutes to crisp the surface.
Notes
- Make it Gluten-Free: Substitute all-purpose flour with gluten-free flour. I recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Storing: Cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Donna says
Cornbread stuffing, have I missed the cooking temperature for the 9×13 pan.
Would 350 for 20 minutes be correct.
Thank you
Jessica Gavin says
Yes, bake the cornbread stuffing at 350-degrees until it reaches 144ºF (62ºC), about 30 to 40 minutes.
Kris says
Jessica, this sounds wonderful, can’t wait to try it 🙂 Thanks!
Jessica Gavin says
Thank you! I’d love to hear your feedback once you make the recipe.
KdonnRN says
I would like to know if I can put this together and freeze it, cooking it at a later date.
Jessica Gavin says
Yes, I think you could defrost it the night before in the refrigerator and then bake loosely covered in a 325ºF (163ºF) oven until warmed through, about 45 to 60 minutes.